![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
Three techniques (yeast chromosome fingerprinting, DNA restriction pattern analysis, and total soluble protein profiling) were compared for their abilities to differentiate strains of bakers' and brewers' yeasts. While all three methods were able to distinguish between species of Saccharomyces (ale vs. lager yeasts), only chromosome fingerprinting was routinely able to differentiate strains within the same species. On the basis of these results, chromosome fingerprinting is proposed as the method of choice to differentiate industrial strains of Saccharomyces yeasts.